2nd Final Exam 2022-2023

Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF TARLAC PROVINCE
ANAO HIGH SCHOOL
SECOND QUARTER FINAL EXAMINATION (COOKERY10)
Name: Date:
Section: Score:
I. Multiplechoice.Encircle the letter of the correct answer.
1. All of the following belongs to gourd family except.
a. avocado b. pumpkin c. chayote d. carrots
2. All of the following belongs to seeds and pods family except.
a. beans b. pods c. corn d. tomato
3. All of the following belongs to fruit vegetables except.
a. avocado b. eggplant c. corn d. sweet pepper
4. All of the following belongs to cabbage family except.
a. broccoli b. shallot c. cauliflower d. bochoy
5.All of the following belongs to onion family except.
a. scallion b. leek c. garlic d. Brussel’s sprouts
6. All of the following belongs to roots and tubers family except.
a. spinach b. turnip c. artichoke d. beet
7. All of the following belongs to stalks, stems and shoots except.
a. artichoke b. asparagus c. celery d. spinach
8. All of the following are carbohydrates-rich vegetables except.
a. seeds b. tubers c. beans d. roots
9. All of the following are protein-rich vegetables except.
a. nuts b .peas c. beans d. legumes
10. All of the following are fat-rich vegetables except.
a. nuts b .olives c. mushrooms d. peas
11. All of the following are vitB(complex)-rich vegetables except.
a. legumes b. peas c. beans d. yellow vegetables
12. A natural sugar that provides sweetness in vegetables.
a. sucrose b. fructose c. galactose d. glucose
13. This forms a product called monosodium glutamate when combined with salt.
a. sulfur compounds b. anthoxanthin c. glutamic acids d.anthocyanins
14. It gives the characteristic strong flavor and odor of some vegetables like onions.
a. glutamic acid b. anthoxanthin c. anthocyanins d. sulfur compounds
15. It is responsible for the yellow pigments of plants.
a. antoxanthins b. sulfur compounds c. anthocyanins d. glutamic acid
16. It is responsible for red and blue to violet pigments.
a. glutamic acid b. anthoxanthin c. sulfur compounds d.anthocyanins
17.A yellow, orange to red soluble pigments found in plants.
a. glutamic acid b. anthoxanthin c. chlorophyll d. carotenoids
18.It was done with a straight, downward cutting motion.
a. chopping b. chiffonade c. dicing d. lozenge
19. It was done by making very fine parallel cuts.
20. It was done by producing cube shapes.
a.chopping b. chiffonade c. dicing d. lozenge
21.A Thinly slicing and cutting into strips of appropriate width of a vegetable.
22It means producing very fine cut usually for onions and garlic.
a. mincing b .julienne c .rondelle d. bias
23.A type of cut which is done by making long rectangular cut.

a.mincing b.julienne c.rondelle d.bias
24. A type of cut which is done by making cylindrical cut.
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ANAO HIGH SCHOOL
25.A type of cut which is done by making diagonal cut.
26.What do you call the term for bouquet of vegetables?
a.Jardiniere b.Bouquet ere c.printaniere d.primeurs
27.What do you call the term for spring vegetables?
28. What do you call the term for garden vegetables?
29. What do you call the term for first spring vegetables?
a.Jardiniere b.bouquet ere c.printaniere d.primeurs
30. What do you call the term for peas?
a.Ceecy b.Doria c.clama d.fermiere
31. What do you call the term for carrots?
a.Ceec b.Doria c.clamart d.fermiere
32. What do you call the term for cucumbers cooked in butter?
a.Ceecy b.Doria c.clamart d.fermiere
33. What do you call the term for cauliflower?
a.Dubarry b.florentine c.forestiere d.judic
32. What do you call the term for carrots,turnips,onions cut into uniform slices?
a.Ceecy b.Doria c.clamart d.fermiere
33. What type of fish which is clumsy in water?
a.sole b.flounder c.bluefish d.cod
34. What type of fish which belong to several families?
a.sole b.flounder c.bluefish d.cod
35. What type of Fish that attacks school of fish?
a.sole b..flounder c.bluefish d.cod
36. What food has a mild flavor?
a.sole b..flounder c.bluefish d.cod
37. It is large mouted fish.
a.Catfish b..tilapia c.eel d.grouper
38. It is a foft sea animals
a.crustaceans b.mollusks c.bivalves d.cephalopods
39. It is a shellfish with a pair of hinged shells.
40. An animal with segmented shells and jointed legs.
41. What Fish are low in fat?
a.Fat fis b.lean fish c.bivalves d.cephalopods.
42. What .fish that are high in fat?
a.bivalves b.fat fish c.cephalopods d.lean fish
43. Market form which mean completely intact.
a.drawn b.dressed c.drawn d.steaks
44. Market form which mean viscera removed.
a.steaks b.dressed c.fillet d.drawn
45. Cross section slices.

a.fillet b.steaks c.dressed d.drawn
46. A boneless side of fish with or without skin.
a.fillet b.steaks c.round d.drawn
47. Both sides of a fish still joined,but with bones removed.
a.fillets b.Butterfield fillets. c.drawn d.sticks.
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ANAO HIGH SCHOOL
48. It is a cross section slices of fillet.
a.sticks b.drawn c,fillets d.steaks
49. It is a market form of fish where the Viscera,scales,head ,tail and fins removed.
a.drawn b.steaks c.dressed d.fillet
50. Market forms which mean frozen.
a.fillet b.shucked c.canned d.oyster
Prepared
RYAN R.PADERO
Teacher
Checked by:
ANALIZA L.ALEGRE
HT-III
Noted:
RAQUEL G.BAUTISTA, Ph.D.
Principal I
TLE Grade 7 BEAUTY CARE (NAIL CARE) SERVICES

Name:__________________________________________ Grade & Section:_______________________
I. MULTIPLE CHOICE: Write the letter of the correct answer on the space provided before each
number.
I.Multiplechoice.Select the letter of the correct answer.
1.Tool designed to strip off calluses and corns.
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ANAO HIGH SCHOOL
a.callous remover b.cuticle nail pusher c.cuticle nipper d.cuticle scissor
2.Tool used to push back and loosen the cuticles.
3.An implement used to cut the cuticles.
4.An implement to cut stubborn cuticles.
5.Small bowl used for soaking the fingers to soften the cuticles.
a.manicure bowl b.foot file c.foot spa basin d.manicure tray
6.Organic compound used as sanitizers.
a.supply tray b.trolley c.alcohol d.pumice stone
7.An agent that reduces or prevents the multiplication of micro-organisms.
a.antiseptic solutions b.apron c.assorted colored nail polish d.base coat
8.Outer protective garments that covers primarily the front of the body to protect clothes from dirt.
a.antiseptic solutions b.apron c.assorted colored nail polish d.base coat
9.Electronic gadget used for soaking,bathing and massaging the feet during the footspa.
a.wet sanitizer b.top coat c.footspa machine d.footspa stool
10.Simple seat where three or four legs designed to provide comfort and elevation during a foot spa.
a.wet sanitizer b.top coat c.footspa machine d.footspa stool
11.Device that cn be preset to start or stop something at a give time.
a.timer b.sterilizer. c.manicure table d.clock
12.What is the meaning of EPP?
a.personal protective equipment b.personal process equipment c.personal sanitation equipment
d.personal power equipment
13.All of the following are PPE except one. a.apron b.gloves c.protective mask d.slippers
14.It is the process of destroying all living microorganisms.
a.sanitation b.sterilization c.disinfecting d.sanitization
15.It is the process of destroying some, but not all micro-organisms using heat or antiseptics.
16It is a substance used to control micro-oraganisms or non-living surfaces.
a.antiseptic b.disinfectant c.solvent d.nail hardener.
17.It is an agent that prevents the multiplication of micro-organisms.
a.antiseptic b.disinfectant c.solvent d.nail hardener
18.It is the application of measures to promote public health and prevent the spread of infectious diseases.
19.A Common accidents in the workplace can result from contact with faulty electrical equipment.
a.chemical hazard b.electricity c.slips,trips,falls d.fire
20.A hazard where the.nail polish,callus removers and others may cause skin irritation and respiratory
problems.
21.Most common occurrences in workplace.
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ANAO HIGH SCHOOL
22.Unsafe and unhygienic practices in the beauty salon may affect customers that may lead to biological
hazards.
a.infection hazards b.fire c.ergonomic hazards d.slips,trips,falls
23.Scientific study of people at work
a.infection hazards b.fire c.ergonomic hazards d.slips,trips,falls
24.Pearly coloured and crescent sped is due to the cells being push closely together.
a.cuticle b.free edge c.matrix d.lunula
25.Overlapping epidermis around the nails.
26.The part of the nail that can be shaped and filed.
27.The only living reproducing part of the nail.
28.Part of the nail where the nail plate rests.
a.nail walls b.nail plate c.nail bed d.lunula
29.Visible nail that rest in the nail bed.
a.nail walls b.nail plate c.nail bed d.lunula
30.This is common among people with long,perfect nail beds.
a.oval nail b.round nail c.stiletto d.squoval
31.ideal for shorter nails. a.oval nail b.round nail c.stiletto d.squoval
32.Filed away at the sides to a point at the tip. a.oval nail b.round nail c.stiletto d.squoval
33.Most famous amog the nail shapes. a.oval nail b.round nail c.stiletto d.square nail
34.Bluish in color,maybe attributed to poor blood circulation.
a.blue nails b.brittle nails c.bruised nails d.eggshell nails
35.Vertical splitting of nail plate layers at the distal edge of the nail plate.
36.It shows dark purplish spots in the nails.
37.The nail plate separates froms the nail bed and curves at the free edge.
38.Condition on which the cuticle splits around the nails.
a.hangnails b.leconychia c.pterygium d.onychatrophia
39.White spot appears frequently in the nails.
40.Overgrowth of cuticle which sticks to the surfaces of the nail plate.
41.It is describe as wasting away of the nail.
42.Overgrowth of the nail usually in thickness rather than length.

a.hypertrophy b.onychophagy c.onychorrehxis d.rideges
43. Deformity of nail plate caused by biting nails.
44. Split or brittle nails caused by an injury to the finger.
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ANAO HIGH SCHOOL
45. It is caused by uneven growth of the nails,usually resulting from illness.
46. Infectious disease caused by a vegetable parasite.
a.onychomycosis b.onychia c.onychocryptosis d.onychoptosis
47.The term applicable to chronic inflammation of the nail fold and nail bed.
48.An Ingrown nails which affect the fingers and toe nails.
49.A Periodic shedding of one or more nails,either in the whole or part.
50.A Detachment of the nail from the nail bed,starting at its distal or lateral attachment.
a.onychomycosis b.onychia c.onycholysis d.onychoptosis
Prepared
RYAN R.PADERO
Teacher
Checked by:
ANALIZA L.ALEGRE
HT-III
Noted:
Principal I
SECOND QUARTER FINAL EXAMINATION (COOKERY 9)

Name: Date:
Section: Score:
A. Directions: Read the statement carefully then encircle the best answer from the given options.
1. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl b. salad spinner c. Salad server d. cutting boards
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ANAO HIGH SCHOOL
2. Used to hold salad ingredients for mixing, or for tossing.
a. Knives b. mixing bowls c. Cutting boards d. salad server
3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s,
fruits and vegetables.
a. Appetizer salad b. main course salad c. Accompaniment salad d. dessert salad
4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise
.a. Green salads b. composed salads c. Vegetable salads d. bound salads
5. Salad ingredients are arranged on plate rather than being mixed together
a. fruit salad b. bound salad c. composed salad d. vegetable salad
6. Which of the following considerations is essential in choosing ingredients for high quality salads?
a. quality and quantity b. freshness and variety c. texture and color d. crispiness and taste
7. Which of the following guidelines is not included in making vegetable salad.
a. Cooked to a firm, crisp texture and good color
b. Cooked until completely tender but not overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid
8. Which of the following is not a factor to consider in salad preparation?
a. Contrast and harmony of colors b. Quality of ingredients
c. Arrangement of food d. Proper food combinations
9. Which of the following procedures for quantity green salad production is the last step to do?
a. Arrange salad plates on worktables b. Add dressing before serving
c. Prepare all ingredients d. Refrigerate until serving
10. Which of the following ingredients is not used in making French dressing?
a. Egg yolk b. Vinegar c. Oil d. Sugar
11.Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor
to the food?
a. Body b. Base c. Garnish d. Dressing
12. It stimulate appetite which has fresh, crisp ingredients; tangy flavorful dressing; and attractive, appetizing
appearance.
a.appetizer salad b.accompaniment salad c.side dish salad d.main course salad
13. Should be light and flavorful,not too; much vegetable salads are often good choices.
a. appetizer salad b.accompaniment salad c.side dish salad d.main course salad
14. Should belarge enough to serve as a full mealand should contain a substantialportion of protein.
a.appetizer salad b.accompaniment salad c.side dish salad d.main course salad
15. These salads must be very light without filling.
a.appetizer salad b.separate course salad c.dessert salad d.main course salad
16 Usually sweet and may contain items suchas fruits, sweetened gelatin, nuts and cream.
a.appetizer salad b.separate course salad c.dessert salad d.main course salad
17. Must be fresh, clean, crisp and cold and well drained.Moisture and air are necessary to keep greens crisp.
a.green salad b.separate course salad c.dessert salad d.main course salad
18. Are mixture of foods that are held together or bound with adressing usually a thick dressing like
mayonnaise.
a.green salad b.separate course salad c.bound salad d.main course salad
19. Contain fruits as their mainingredients, like appetizer salads ordessert salads
a.green salad b.separate course salad c.fruit salad d.main course salad
20. Made by arranging two or more elements attractively on a plate.
a.green salad b.separate course salad c.composed salad d.main course salad
21. Most gelatin productsare made with sweetened prepared mixeswith artificial color and flavor.
a.gelatin salad b.separate course salad c.composed salad d.main course salad
22. Salad sets” with big salad bowls, serving bowls and servers.
a. salad spinner b.mixing bowl c.salad serves d.green pan
REGION III
ANAO HIGH SCHOOL
23. Used to mix dressings,marinate ingredients, hold separate elements if a salad before assembling and used to
tossand mix all the ingredients together.
24. Hold just washed salad leavein a slotted basket that is made to spin by hand and thus fling all the water off
the leaves into the outer container.
25. Used for salad toppings to be broiled or grilled.
26.All of the following are the examples of salad greens except.
a.avocado b.Iceberg lettuce c. Romain Lettuce d. Boston Lettuce
27. All of the following are the examples of Vegetables (Raw) except.
a. avocado b.spinach c bean sprouts d. broccoli
28. All of the following are the examples of Vegetables (Cooked, pickled and canned)
a.asparagus b.beets c.carrots d.mushroom
29. All of the following are the examples of Fruits (Fresh, Cooked, Canned or frozen) except
a.salami b. Apple c. banana d. berries
30. All of the following are the examples of protein foods except
a. meat (beef, ham) b.peaches c.poultry d. fish and shellfish
31. Should have mild and sweet flavor
a.oils b.vinegar c.lemon juice d.egg yolk
32. Should have a good and clean sharp flavor.
33. Maybe used in place of or in addition to vinegar in some preparation
34.Essential ingredient in mayonnaise and other emulsifier dressings.
35. Fresh herbs are preferable to dried herbs
a.seasonings and flavorings b.vinegar c.lemon juice d.egg yolk
36. Basic vinaigrette is a simple mixture of oil, vinegar and seasonings which is an example of temporary
emulsions. a. Oil and Vinegar dressings b.emulsified dressings c.tuna d.egg
37. It is more often serves as the base for wide variety of other dressings.
a. Oil and Vinegar dressings b.emulsified dressings c.tuna d.egg
38. They give height to salad.
a.base b.body c.dressings d.garnish
39. Main part of the salad.
40. An edible decorative item that is added to salad to give eye appeal, and adds flavor as well.
41. A seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness, spiciness and
moistness. a.base b.body c.dressings d.garnish
Guidelines for arranging salad

42. Keep the salad off the rim of the plate
.a.true b false c.none of the choices d.all of the choices
43. Strive for a good balance of colors.
a.true b false c.none of the choices d.all of the choices
44. Height helps make a salad attractive.
45. Cut ingredients neatly.
46. Make every ingredient identifiable.
REGION III
ANAO HIGH SCHOOL
47. Keep it simple.
48.a grater is also known as shredder.
49. Peelers is a kitchen tool consisting of a slotted metal blade attached to a handle.
50. Mixing bowls is used to mix dressings and marinate ingredients
Prepared
RYAN R.PADERO
Teacher
Checked by:
ANALIZA L.ALEGRE
HT-III
Noted:
Principal I
s
2ND QUARTER FINAL EXAM GRADE 8-CAREGIVING
Name of Learner: __________________________________Grade Level:__________________________
Section: _________________________________ Date: ____________________________
I.Multiplechoice.Select the letter of the correct answer.
1. A rubber which is squeezed to inflate the cuff a.bulb b.carafe c.cuff d.earpieces
2. A glass pot with a pouring spout a.bulb b.carafe c.cuff d.earpieces
3. Aworker who is qualified to provide personal care independently or with minimal supervision, to children,
elderly or people with special needs (disabilities)
a.child b.nurse c.caregiver d.elderly
4. Also called the head, contains the diaphragm or bell that vibrates with sounds
a.chestpiece b.counter top c.cuff d.ear tubes
5. An individual with age ranging from 0-13 years old
REGION III
ANAO HIGH SCHOOL
6.A flat surface on top of a cabinet or display case as in a kitchen
7.A fabric that is wrapped around a patient’s arm
8. Attach the earpieces to the main body of the stethoscope
9.Part of the stethoscope which are placed into the ears and transmit
sounds directly into them
a.chestpiece b.counter top c.earpiece d.ear tubes
10. An individual with age ranging from sixty (60) years old and above
11.Worker who is qualified to provide personal care independently or with minimal supervision to people with
special need a.caregiver b.caretaker c.teacher d.doctor
12.Activity or profession of regularly looking after a child or sick elderly or disabled person
a.caretaker b.caregiving c.planning d.supervising
13.A device or implement,especially one held in the hand ,used to carry out a specific function
a.tools b.equipment c.paraphernalia d.implements
14.Most commonly refers to a set of tools
15.Miscellaneous articles especially thye equipment needed for a particular activity
16.It is an action of making something clean
a.cleaning b.sanitizing c.washing d.ironing
17.It is the work of cleansing usually with soap and wate.r
18.It it the act or process of processing clothes with a heated iron.
19.It is a vessel usually6 rounded which is used for holding liquid to maintain heat.
a.airpot b.blender c.coffee maker d.choppimg board
20.A kitchen and lab appliances which is used to mix purees or emulsify food and other substance
21.Electric countertop appliance that brews hot coffee automatically
22.It is a flat wooden or plastic board where meats or vegetables can be cut.
23.A kitchen device which is used for slicing food.
a.electric knife b.electri c can opener c.food processor d.tongs
24.A very useful device which is used to open can goods with ease and accuracy
A .electric knife b.electric can opener c.food processor d.tongs
25.A Multi tasking tool which is used to slice,dice or whip food ingredients
26.An instrument with to sprung hands for grasping and holding
27.ALong handled spoon with a deep bowl at the end for serving food specially broth or soup
REGION III
ANAO HIGH SCHOOL
a.laddle b.microwave oven c.stove d.bottle sterilizer
28.It is an oven that uses microwave to cook or heat food.
29.An appliance in which electricity/gas is utilized to supply heat to be used for cooking or heating
30.Used to steriliza bottles. a.laddle b.microwave oven c.stove d.bottle
sterilizer
31.Tool used for sweeping dirt a.brooms b.clothes hanger c.dishwasher d.dryer
32.It resembles the shape of a persons shoulder and used to hang garments on.
a.brooms b.clothes hanger c.dishwasher d.dryer
33.A mechanical device for cleaning dishes
34.A machine or apparatus that removes moisture through heat or ventilation
35.Handled pan or scoop in which dust is swept a.dustpan b.duster c.flat iron d.ironing
board
36.A cloth or brush which is used for removing dirt or dust
a.dustpan b.duster c.flat iron d.ironing board
37.Electric appliance which is used along with an ironing board to press clothing fabrics.
38.A long ,narrow padded board often with a collapsible supporting legs.
39.A hamper that is used for holding dirty clothes
a.laundry basket b.vacuum cleaner c.washing machine d.none of the above
40.An electrical appliance which is used for cleaning floors,carpets and furnitures by suctions
a.laundry basket b.vacuum cleaner c.washing machine d.none of the above
41.It is a mercury free and consists of a cuff that can be applied with one hand for self-testing a valve that
inflates and deflates automatically with data displayed on an easy to read gauge.
a.BP apparatus Aneroid b.BP apparatus digital c.bp apparatus Mercury d.stethoscope
42. It is mercury free and consists of a cuff that can be applied with one hand for self testing a stethoscope that
is built and a valve that inflates and deflates automatically with data displayed on the LCD
a.BP apparatus Aneroid b.BP apparatus digital c.bp apparatus Mercury d.stethoscope
43.A mercury based unit has a manually inflatable cuff

a. BP apparatus Aneroid b. BP apparatus digital c. BP apparatus Mercury d .stethoscope
44. An instrument which is used for listening to the action of the heart, lungs and others.
a.stehoscope b. thermometer c. sphygmomanometer d. none of the above
45. An instrument for measuring temperature
a. BP apparatus aneroid b .BP apparatus digital c. bp apparatus Mercury d. stethoscope
46. What is the balance between heat produced and heat lost in the body?
a. pulse rate b. body temperature c. respiratory rate d. blood pressure
47. This type of thermometer uses mercury and, therefore, is considered unsafe to use.
a. ear thermometer b. infrared thermometer c. digital thermometer d. clinical thermometer
48. Which of the following is not proper when operating a blender?
REGION III
ANAO HIGH SCHOOL
a. operating a blender in a dry, flat surface
b. plugging the blender first before putting the pitcher onto the base
c. choosing the setting appropriate for the specified task
d. placing all the parts of the blender in their appropriate places before operating it
49. The kind of temperature when the thermometer is placed under the armpit.
a. oral temperature b. rectal temperature c. axillary temperature d. none of the above
50. These should be checked before ironing as some fabrics need special care instructions.
a. labels of the garments to be ironed b. pleats and pockets of skirts
c. collars and sleeves of shirts d. pants’ waistbands
Prepared
RYAN R.PADERO
Teacher
Checked by:
ANALIZA L.ALEGRE
HT-III
Noted:
Principal I

2nd Final Exam 2022-2023

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2nd Final Exam 2022-2023

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Republic of the Philippines

23.A type of cut which is done by making long rectangular cut.

45. Cross section slices.

TLE Grade 7 BEAUTY CARE (NAIL CARE) SERVICES

42.Overgrowth of the nail usually in thickness rather than length.

SECOND QUARTER FINAL EXAMINATION (COOKERY 9)

Guidelines for arranging salad

43.A mercury based unit has a manually inflatable cuff

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